Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

DipWSET D4 > DipWSET D4: Sparkling wines > Flashcards

DipWSET D4: Sparkling wines Flashcards

1
Q

Refer to sparkling wine styles produced in Chile

A
  • Most wines are made by the tank method (90%)
    and are made to be fruity (Brut and slightly sweeter)
  • Principal grape varieties: Chardonnay, Pinot Noir and Sauvignon Blanc
  • Method traditional varieties: Chardonnay and Pinot Noir. País (Blanc de Noirs or Rosé) and Moscatel.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Refer to the different types of companies engaged in the production of sparkling wine in USA

A
  • Specialist sparkling wine companies often founded by Champagne and Cava houses. Distribute across the USA and export small quantities, e.g. Roederer Estate
  • Wine companies that produce small batch, premium sparkling wine. These wines are sold at the cellar door, direct-to-consumer, at the winery’s restaurant or locally, e.g. Schramsberg
  • Large wine companies that produce inexpensive sparkling wines as part of a larger range, including companies with national and international distribution, e.g. Barefoot and Cupcake
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Where are the grapes for sparkling wine generally grown in Chile?

A

For premium sparkling wines, fruit is generally grown in areas where there are cooling influences, such as:
- Coastal areas (Casablanca, San Antonio, Limarí)
- Andean foothills
- Milder regions in the south (Bío-Bío)

Fruit for inexpensive wines is sourced from the warm Central Valley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Refer to Washington in terms of sparkling wine production

A
  • This is the second largest producer of sparkling wine in USA
  • Northerly latitude and high diurnal range
  • Blends of Chardonnay, Pinot Noir and Meunier
  • Blanc de Noirs and Blanc de Blancs
  • Single varietal wines made from other varieties (Muller-Thurgau, Riesling, Gewurztraminer) are made.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Refer to Oregon in terms of sparkling wine production

A
  • Oregon has increased added sparkling wine to its Pinot Noir and Chardonnay offer
  • Suitable cool climate of Willamette Valley
  • Argyle is the pioneer and larger specialist producer
  • Radiant Sparkling Wine (Specialist company)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Refer to the most important areas for sparkling wine production in California

A

Anderson Valley (Mendocino County)
- Northwest of this AVA is close to the Pacific Ocean. Cool breezes and fog are conveyed along the Navarro River valley to moderate temperatures and reduce sunshine hours
- Home to Roederer Estate
- Producers making still wine also make small amounts of sparkling wine.
- Producers from outside the region buy fruit form here for sparkling wine.

Russian River (Sonoma County)
- Cool breezes and fog provide cooling influences via the river and through the Petaluma Gap
- Home to Korbel

Carneros (Sonoma and Napa counties)
- Significant cooling influences from San Pablo Bay
- Home to Gloria Ferrer (Freixenet) and Domaine Carneros (Taittinger)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the purpose of blending in sparkling wines?

A
  • Balance
  • Consistency
  • Style
  • Rosé wines
  • Complexity
  • Minimisation of flauts
  • Volume
  • Price
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the factors within the grape variety that can influence the style of the sparkling wine?

A
  • Intensity of aromas (aromatic versus neutral variety)
  • Ability to retain acidity when ripening
  • How the base wine responds to autolysis (when applicable)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Refer to Blanc de Blanc and Blanc de Noirs sparkling wines from an ageing perspective

A
  • Blanc de Blancs can be leaner and more austere in youth, but often have unmatched ageing potential
  • Blanc de Noirs are generally thought to age more rapidly than Blanc de Blancs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

List the EU labeling terms for sweetness in sparkling wines

A
  • Brut Nature: 0-3 g/L
  • Extra Brut: 0-6 g/L
  • Brut: 6-12 g/L
  • Extra-Sec/Extra-Dry: 12-17 g/L
  • Sec/Seco/Dry: 17-32 g/L
  • Demi-Sec/Semi Seco/Medium Dry: 32-50 g/L
  • Dulce/Sweet: 50+ g/L
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Refer to Vallée de la Marne

A
  • Major plantings are Meunier (72%) on clay, marl and sandy soils, producing fruity wines
  • Frost prone valley, Meunier adapts well
  • Chardonnay is grown (clay) and used in early drinking styles
  • Grand Cru village of Aÿ is located here
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List the grape varieties used for sparkling wine in Argentina

A
  • Inexpensive sparkling wine is typically made by Carbonation. Most commonly made of Pedro Giménez, Chenin Blanc and Semillon
  • Tank method: A range of varieties, including Chardonnay and Pinot Noir
  • Traditional method: Pinot Noir and Chardonnay
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Describe the two main categories of sparkling wine in South Africa

A
  • Inexpensive, carbonated sparkling wine, often sweet (off-dry to sweet), consumed in the domestic market and exported to the sub-Saharan territories. Grape varieties: Sauvignon Blanc, Muscat, Pinotage
  • Cap Classique, traditional method sparkling wine, principally made of Chardonnay, Pinot Noir, Chenin Blanc and Pinotage. Standards include: i) 2nd fermentation in same bottle that goes to the market, ii) min. 3 bar pressure post-disgorgement, iii) min 12 months on lees
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What caused the big boost in the decade after 2005 in the sparkling wine industry in Argentina?

A

The sparkling wine sector was given a big boost in the decade after 2005 resulting from an agreement between the government and the national wine trade body to remove a domestic tax of 12% on sales in return for investment in sparkling wine by the industry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where are grapes for sparkling wine sourced in South Africa?

A
  • Fruit is grown and sourced from a wide range of regions, principally Robertson, Stellenbosch, Paarl, Darling and Tulbagh
  • Only Robertson and Bonnievale have significant amounts of limestone soils, which some believe produces higher quality wine. These are narrow valleys where temperatures drop in the afternoon because of the cool breezes from the ocean at Cape Agulhas that run up the Breede River.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Refer to winemaking practices for Cap Classique

A
  • Quality-minded growers will hand harvest and whole bunch press
  • Better producers will separate press fractions and use them as needed during blending
  • Acifidication of must is common place
  • Some producers ferment a portion of the fruit in old barrels for more textural richness in premium wines
  • Malolactic conversion is decision of the producer
  • Reserve wines (≈ 10%) are used by premium houses to add depth of flavour and ensure consistency
  • Min. 12 months on lees. Some producers will do 15-18 months for NV and higher for prestige cuvées.
  • Rosé: Blending or maceration (less common)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the advantages of Marlborough for the production of sparkling wine?

A

Advantages include:
- Low risk of late frost or hailstorms
- Prevalent northwest wind helps to remove air moisture quickly after rain, reducing the threat of fungal diseases
- Harvest two weeks before still wines minimises risks posed by autumn rain and the tail end of tropical cyclones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Refer to grape growing regions for sparkling wine in Australia

A
  • Grapes for traditional method sparkling wine are grown in the cooler regions: Tasmania, Yarra Valley, Adelaide Hills, and Alpine regions of VIC and NSW
  • For inexpensive sparkling wine: Riverland, Riverina, and Murray-Darling
  • For red sparkling wine (Shiraz): Central VIC, Barossa Valley and McLaren Vale.
  • Australian Prosecco: King Valley
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Refer to traditional method practices in New Zealand

A
  • Quality conscious producers will hand harvest and whole bunch press
  • Most carry out 1st fermentation in stainless steel tanks
  • Most producers tend do conduct malolactic conversion. A small number block it.
  • Traditional method and transfer method ≈18 months on lees. Some premium producers go further
  • Some wineries use reserve wines in NV bottlings
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Refer to Côte de Bar

A
  • 86% Pinot Noir
  • Soils: Kimmeridgian calcareous marls
  • Combination of steep slopes and well drained limestone allows Pinot Noir to fully ripen
  • Important blending component
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Refer to Côte de Sézanne

A
  • Continuation of Côte des Blanc, with mostly clay and clay/silt soils, and some pockets of chalk
  • Mostly Chardonnay (77%) on warmer south east facing slopes (fruitier and riper)
  • In general, the quality of grapes is rated below Montagne de Reims, Vallée de la Marne and Côte des Blancs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the four approved systems in for training, pruning and trellising in Champagne?

A
  • Taille Chablis: Best for Chardonnay. 3-4 cordons (max. 5) with a spur (with up to 5 buds) at the end. Max. 0.6m from the ground.
  • Cordon du Royat: Used for Pinot Noir and Meunier. Single cordon, spur-pruned and VSP.
  • Guyot: Replacement cane system with VSP. Single or double. Permitted in lesser-rated vineyards
  • Vallée de la Marne: Similar to Guyot but with a higher number of buds. Being used less now.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Refer to winemaking practices in Trentodoc

A
  • Max yields: 105 hL/ha. Many producers crop at lower levels
  • First fermentation in stainless steel tanks
  • Malolactic conversion conducted
  • Some companies use low percentages of reserve wines in NV blends
  • Min. 15 months on lees. Common practice is higher (20-30 months for evident toasty notes)
  • Vintage: Min. 24 months on lees
  • Riserva: Min. 36 months on lees (5 to 10 years is frequent)
  • Trento and Trento Rosato: Brut to Dolce
  • Riserva (White and Rosato): Brut range
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Refer to requirements of Cava de Guarda Superior

A
  • Be made from vines that are minimum 10 years old
  • Be certified grown organically
  • Have a maximum yield of 10 tonn. per hectare
  • Be traceable from vineyard to bottle
  • Include harvest year
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Describe Prosecco Col Fondo

A
  • Lightly cloudy, dry wine, made in a Frizzante style
  • DOC or DOCG (labeling term applies to both)
  • Rifermentazione in bottiglia must appear in label
  • Crown cap and sediment
  • From 2020 to be called sui lieviti
26
Q

Refer to maximum yields of Prosecco categories

A
  • Prosecco DOC: 125 hL/ha
  • Prosecco DOCG: 94.5 hL/ha.
    • with mention of Rive: 90 hL/ha
    • Superiore di Cartizze: 85 hL/ha
  • Asolo Prosecco DOCG: 94.5 hL/ha
27
Q

Refer to main categories of Cava, regarding time on lees

A
  • Young Cava: 9 months
  • Cava Reserva: 15 months
  • Cava Gran Reserva: 30 months
  • Cava de Paraje Calificado: 36 months
28
Q

List the timings for each of the riddling options

A
  • Manual riddling: Up to 8 weeks
  • Gyropalettes: 3-4 days
  • Automated rotating drum: 80 minutes
29
Q

Refer to grape varieties used in Crémant

A
  • Alsace: Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris and Pinot Noir.
  • Bourgogne: Gamay, Pinot Gris, Pinot Blanc, Pinot Gris, Aligoté, Chardonnay, and Melon
  • Loire: Chenin Blanc, Cabernet Franc, Grolleau Noir, Grolleau Gris, Pineau d’Aunis, Pinot Noir and Chardonnay. Max. 30% Cabernet Sauvignon and Pinot d’Aunis, together or separately
30
Q

Refer to winemaking practices in Franciacorta

A
  • Must be whole bunch pressed (White). Pinot Noir for rosé or red can be destemmed
  • Max. yield: 65 hL/ha
  • Most fermentation and ageing in stainless steel tanks
  • In Millesimato and Riserva, a percentage may be ferment and or aged in old oak
  • Different views on malolactic conversion
  • Large producers use reserve wines for complexity and flavour depth
  • Most wines are in practice vintage but are not labelled as such.
31
Q

List the hazards, pests and diseases in Champagne

A
  • Occasional severe winter frost
  • Spring frosts (affecting new buds and lowering yields)
  • Cold and rainy weather in June (flowering and fruit set)
  • Violent storms and hail in summer
  • Hot and humid weather in summer (after heavy rain)
  • Downy and powdery mildew. Fanleaf virus
32
Q

Describe the wine styles allowed in Franciacorta DOCG

A
  • NV: Chardonnay and Pinot Blancs. Up to 50% Pinot Blanc. Min. 18 months on lees. Often made with fruit from a single vintage
  • Satèn: White grapes (mostly 100% Chardonnay). Min. 24 months on lees. Less sugar at tirage (pressure < 5 atm). Only brut
  • Rosé: Min. 35% Pinot Noir. Most examples are Chardonnay and Pinot Noir blends. Any method for colour extraction. Min. 24 months on lees.
  • Millesimato: Vintage declared. 85% of fruit from that year. Min. 30 months on lees
  • Riserva: Millesimato with min. 60 months on lees
33
Q

What are the black grape varieties used for Cava?

A
  • Garnacha Tinta: Used less and less because of its tendency to oxidise. Adds ripe red fruit and spices
  • Trepat: Strawberry flavours and high acidity. Only for Rosado. Increasing use.
  • Pinot Noir: Rosado blends and single varietal (often Blanc de Noir)
  • Monastrell: Allowed but little used
34
Q

What are the 3 segments or price categories of the Sekt market?

A

1) Low-end, price-driven sparkling wine that retail for up to EUR 4.0 (>50% of sales)
2) Standard quality wines that retail for up to EUR 8.0
3) High quality sparkling wine, usually at considerable higher prices. A segment that has shown promising development

35
Q

Describe Perlwein

A
  • Perlwein, more commonly known as Secco, is made by tank method or carbonation from inexpensive base wine. Semi-sparkling (1-2.5 bar)
  • Does not attract tax
  • From a specified region (Qualitätswein bA) or as EU wine
  • Often sweetener than Sekt. Trocken < 35 g/L RS, Halbtrocken (33-50 g/L RS), Mild > 50 g/l RS
36
Q

Describe VDP Sekt

A
  • Tagline: Good Sekt from the beginning
  • Fruit must be grown on the estate of a VDP member and be produced specifically for Sekt production
  • Picked early, hand-harvested, whole bunch pressed, traditional method only
  • NV VDP Sekt: 15 months on lees
  • Vintage VDP Sekt: 24 months on lees
  • Vintage VDP Sekt Prestige: 36 months on lees
  • Each German region can determine its own permissible grapes
37
Q

Refer to sourcing of grapes for sparkling wines in Argentina

A
  • Grapes for inexpensive carbonated or tank method wines may be grown in warm parts of Mendoza alongside grapes for still wines
  • Grapes for higher quality sparkling wine are mainly grown in Luján de Cuyo and Uco Valley
  • New vineyards for sparkling wine in Neuquén and Río Negro in Patagonia (Southern latitude and high diurnal range due to continentality)
38
Q

What are the maximum yields in England and Wales? What are the common yields?

A
  • The variable, cool and damp climate results in marked vintage variation and in fluctuating yields
  • Low average yields are due to the marginal climate and the increasing planting of Chardonnay and Pinot Noir that can flower poorly in wet and cool weather
  • Overall average yields ≈ 25 hL/ha
  • Max. yield 80 hL/ha
39
Q

Explain the factors to be considered in site selection in England

A
  • South-facing slopes are best for max. exposure to sunlight (considering northerly latitude)
  • Site selection should concentrate on finding sites with maximum shelter from prevailing winds that generally come from south-west
  • Best sites are either naturally free-draining or will have drainage installed
  • Altitude below 125 masl
40
Q

Explain the concept of Corpinnat

A
  • In 2019, a group of high quality producers left the Cava DO and founded the producer group Corpinnat
  • Traditional method
  • 100% organic grapes grown in Penedès
  • Hand harvested and vinified on the premises
  • 90% of grapes used must be approved local grape varieties
  • 3 categories: 18, 30, and 60 months on lees
41
Q

What is the soil make-up in Franciacorta and Trentodoc?

A
  • Franciacorta: Soils are mixed owing formation through action of glaciers. Six main soils types have been identified, which give a range of expression in the base wine that are then used for blending and add complexity in the wines. Soils emphasise floral, dried fruit, spicy and vegetable notes.
  • Trentodoc: Soils in general are stony and well drained and become poorer on nutrients on the steeper slopes, all contributing to slow steady growth.
42
Q

Describe the top tier Crémant categories

A
  • Crémant d’Alsace Emotion: Min. 75% Pinot Blanc, Chardonnay and Pinot Noir. Separately or together. Min 24 months on lees.
  • Crémant de Bourgogne Eminent: Min. 24 months on lees.
  • Crémant de Bourgogne Grand Eminent: For white sparkling wine, Chardonnay and Pinot Noir only. For rosé, only 20% Gamay allowed. Min. 36 months on lees and 3 months in bottle. Brut only
  • Prestige de Loire: Min. 10 EUR. White only. Made with Chenin Blanc, Cabernet Franc, Pinot Noir and Chardonnay, singly or blended. Min. 24 months on lees. Vintage dated and made in the Brut spectrum.
43
Q

What are the factors that have increased the risk of frost damage in England and Wales?

A
  • Earlier budding due to warmer springs
  • The big increase in the planting of the early budding grape varieties, Chardonnay and Pinot Noir.
44
Q

Describe technical specifications for Asti DOCG and Moscato d’Asti DOCG

A
  • Asti DOCG: Former 6-8% abv. range (≈ 100 g/L RS). Now it is open ended above 6%. From Brut Nature to Dolce. Asti Metodo Classico 9 months on lees.
  • Moscato d’Asti: 4.5-6.5% abv. range (≈ 130 g/L RS). < 2.5 atm
45
Q

Describe Glera and the common training, pruning and trellising systems used in viticulture

A
  • Vigorous semi-aromatic grape variety, capable of very high yields. Susceptible to millerandage, powdery mildew, downy mildew, drought in summer and to grapevine yellows. It has to be trained long, typically on vertically trellised systems with 8-12 buds.
  • Sylvoz: High cordon system with shoots hanging downwards. Mostly DOC
  • Double-arched cane: Form of replacement cane pruning. Common in DOCG
  • Guyot: Used in flatter lands
46
Q

Refer to winemaking practices of sparkling Shiraz

A
  • Made like normal still red wine, including malolactic conversion and may or may not spend time maturing in oak
  • Very good to outstanding are made by the traditional method
  • Acceptable to good: Transfer method, tank method or carbonation
  • Common to have > 20 g/L RS to balance the effects of tannins and high alcohol in the palate
  • Autolytic notes are masked by other flavours
47
Q

What are the white grape varieties used in Cava production?

A
  • Macabeo (37%): Late budding and picked early. High yielding. Prone to botrytis bunch rot and bacterial blight. Apple and lemon aromas and flavours. In occasions, single varietal Cava. Commonly blended with Chardonnay.
  • Xarel-lo (26%): Mid budding and ripening. Prone to powdery mildew and downy mildew. Gives greengage and gooseberry notes. Can be earthy when over-ripe. It has reasonable affinity with oak.
  • Parellada (19%): Lowest yielding. Planted on high altitude sites. Early budding and late ripening. Finesse and floral notes. Prone to powdery mildew.
  • Chardonnay (9%): Adds body, richness, and finesse. Role of rootstock.
48
Q

Describe the three main Lambrusco grape varieties

A
  • Salamino: Most widely planted. Fragant, deep coloured, full bodied wines with high acidity. Mostly blended. Lambrusco Salamino di Santa Croce DOC: 85% Max. 133 hL/ha
  • Grasparossa: Best on clay/silt soils. Only variety grown in hillsides. Deep coloured, full bodied with M+ tannins. Lambrusco Grasparossa di Castelvetro. 85%. Max. 126 hL/ha
  • Di Sorbata: Pale, lighter bodied with high acidity. 60%. Max. 126 hL/ha
49
Q

Describe winemaking practices for sparkling wines in England

A
  • Majority sparkling wines are made with Chardonnay and Pinot Noir. Few with German crossings and hybrids
  • Almost all traditional method and predominantly vintage wines
  • Min. 9 months on lees (EU regulation for sparkling wine with a PDO)
  • Some producers use a portion of oak maturation to add texture, but majority of base wines are unoaked
  • Malolactic conversion is widely used
  • Recently, some large producers have moved to NV wines with the use of reserve wines to create a consistent styles
  • Few producers also make Pet Nat
50
Q

Refer to grape varieties and vineyard management in Trentodoc

A
  • Chardonnay (many wines are 100%), Pinot Noir, Pinot Blanc and Meunier
  • Vineyards are typically on slopes above the valley floor (400-700 masl)
  • Guyot on sloping vineyards or Pergola on the steeper terraced vineyards
  • Chardonnay in cooler sites
  • Pinot noir on warmer south and south east facing slopes
51
Q

Describe Tasmania in a sparkling wine context

A
  • Leading region for high quality sparkling wine. In 2020, 36% of the production was sparkling wines.
  • Climate on the island is varied (e.g. Tamar Valley versus Piper’s River; Warm Coal valley in Southern Tasmania)
  • The coldest areas are cooler than Champagne but with higher sunlight intensity due to its latitude
  • Large producers source fruit from different locations around the island to gain the volumes necessary, blending grapes from cooler and warmer regions for balanced wines.
  • Wine produced in mainland Australia or in the island
52
Q

Describe winemaking practices in traditional method Australian sparkling wine

A
  • Time on lees varies. Premium producers look to Champagne as an example and have minimum lees ageing times
  • Best producers mature wine on lees for 3 years or more
  • Emerging category of late disgorged wines
  • Malolactic conversion depends on producer
53
Q

Describe Montagne de Reims

A
  • Known for black grapes (40% Pinot Noir, and 34% Meunier)
  • Some villages face north (more frost prone)
  • Wines tend to have high acidity and area austere in youth
  • Important vineyards of Chardonnay
  • Grand Crus are on chalky soils
  • Grand Cru villages Mailly, Verzenay, Verzy, Bouzy and Ambonnay
54
Q

Describe Côte des Blancs

A
  • Almost exclusively devoted to the cultivation of white grapes (95% Chardonnay)
  • It has the purest form of Chalk, providing excellent balance between water retention and balance
  • 4 Grand Cru Villages: Cramant, Avize, Oger, and Le Mesnil-sur-Oger
55
Q

What does Liqueur de tirage include?

A

It is a mixture of wine and/or must, sugar, cultured yeast, yeast nutrients and a clarifying agent such as bentonite and/or alginate (seaweed to facilitate riddling)

56
Q

What are the common features of all Crémant wines?

A
  • Traditional method
  • Whole bunch pressing (hence hand harvested grapes)
  • Max yield at pressing of 100 L per 150 kg
  • Min 12 months maturation between lees and release (including 9 months of lees ageing)
  • Max. 13% abv
  • Minimum 4 atm of pressure
57
Q

Describe Moscato Bianco

A
  • Aromatic, early budding and mid-ripening grape variety
  • Prone to powdery mildew and botrytis bunch rot
  • Thin skin and scented
  • Guyot + VSP
58
Q

Refer to vine training systems used in grape growing in Lambrusco

A
  • Cordon trained (e.g. Sylvoz)
  • Geneva Double Curtain

Both methods are suitable for high vigour vines and allow full mechanisation

59
Q

List the sweetness levels (ranges) for Prosecco DOC and Prosecco DOCG

A
  • Prosecco DOC: Brut nature to Demi-Sec
  • Prosecco DOCG: In 2019, the DOCG introduced an Extra Brut category. 60% is Extra-dry and 30% Brut
60
Q

Refer to grape varieties and vineyard management in Franciacorta

A
  • Chardonnay ≈ 75%
  • Pinot Noir and Pinot Blanc (little being planted)
  • Heavy cropping systems are now prohibited (e.g. Pergola and GDC)
  • Since, 1990, cordon and spur pruning, or head training with replacement cane (Guyot)
61
Q

Describe Sekt, Deutscher Sekt, Deustscher Sekt bA and Winzersekt

A
  • Sekt: Tank method. No mention of grape variety or vintage. Base wine sourced from inexpensive regions of southern Europe. Made sparkling wine in Germany. Brut or Extra Dry.
  • Deutscher Sekt: German grown fruit. Tank method or traditional method. Vintage or no vintage. Single or multiple varieties (Min. 85%). Region not stated.
  • Deustcher Sekt bA: Quality wine from one of the thirteen defined wine regions. Name must appear. Tank method or traditional method.
  • Winzersekt: Estate bottled and made with estate/grown grapes. Traditional method. 9 months on lees. Commonly made with Riesling. Vintage. Grape variety and producer name must appear. Typically fruit.

DipWSET D4 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions